Roasted tomato and basil soup. Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.

This soup requires minimal ingredients but yields such amazing results! Here you combine several pounds of fresh tomatoes (which you roast to perfection), several cups of fresh basil and a fair amount of garlic. The best roasted tomato basil soup recipe on the internet! You can have Roasted tomato and basil soup using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted tomato and basil soup

1. You need 1 kg of vine-ripened tomatoes.
2. It's 1 large of red pepper.
3. Prepare 1 small of red onion.
4. It's 2 tbsp of olive oil.
5. Prepare 175 grams of peeled potatoe.
6. Prepare 1 of vegetable stock cube.
7. Prepare 4 tbsp of tomatoe ketchup.
8. You need 4 tbsp of sweet chilli sauce.
9. You need 1 tbsp of balsamic vinegar.
10. You need 1 cup of basil.

This recipe relies on fresh tomatoes and herbs rather than cream or milk. Roasted tomato soup is all about the fresh tomatoes, which are oven roasted until sweet and caramelized, then simmered in chicken stock with ton of fresh basil. Add in the roasted tomato and carrot mixture, crushed tomatoes (from can), water, basil, thyme, oregano, cumin, and paprika (so much flavor!) If you prefer a super smooth tomato basil soup, you can add a little more liquid to your soup and carefully use an immersion blender, before you serve, to. With fresh roasted tomatoes, garlic, caramelized onions, and basil, this delicious Homemade Tomato Basil Soup Recipe is easily enjoyed year-round.

Roasted tomato and basil soup instructions

1. Preheat oven to 200C/180C Fan/ Gas mark 6.Make a cut in the skin of each tomato, put them in a bowl and pour over the boiling water to completely cover them.Leave for exactly 1min then carefully drain the water off and remove the tomatos skins..
2. Half the tomatoes and put on a baking tray (cut side up) with the pepper quaters (skin side up) and the onion wedges brush the onions tomatoes and pepper with olive oil then cook in the oven until vegetables are tender and some are brown at edges, around 50 mins..
3. Meanwhile, slice the potato and put in a pan with 500ml of water and the stock cube. Cover and bring to the boil and simmer for 15mins or until completely tender. Remove from the heat..
4. Carefully peel the skin off the peppers - should come off easily..
5. Puree the potato and stock and roasted veg in a blender until almost smooth..
6. Add the ketchup, sweet chilli sauce, balsamic vinegar and basil and pour the mixture in a saucepan to reheat then serve..

For some, it's rich and creamy, while others may prefer a fresher, lighter soup with roasted tomatoes and somewhat complexly flavored caramelized. Use fresh tomatoes, garlic cloves, and fresh thyme to create this homemade tomato basil soup's healthy base. One of my daughter's favorite tomato basil soups is from a local soup kitchen called Cafe Zupas. Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.